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Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries

Wong YH 1 , Goh KM 1 , Nyam KL 2 , Cheong LZ 3 , Wang Y 4 , Nehdi IA 5 Show all authors , Mansour L 6 , Tan CP 7

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300, Seri Kembangan, Selangor, Malaysia
  • 2 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000, Cheras, Kuala Lumpur, Malaysia
  • 3 Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo, 315211, China
  • 4 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China
  • 5 Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh, 11451, Saudi Arabia
  • 6 Zoology Department, College of Science, King Saud University, Saudi Arabia, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
  • 7 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300, Seri Kembangan, Selangor, Malaysia. tancp@upm.edu.my
Sci Rep, 2020 09 15;10(1):15110.
PMID: 32934328 DOI: 10.1038/s41598-020-72118-z

Abstract

3-Monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) are heat-induced contaminants which form during oil refining process, particularly at the high temperature deodorization stage. It is worth to investigate the content of 3-MCPD and GE in fries which also involved high temperature. The content of 3-MCPD esters and GE were monitored in fries. The factors that been chosen were temperature and duration of frying, and different concentration of salt (NaCl). The results in our study showed that the effect was in the order of concentration of sodium chloride 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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